Affiliate Disclosure: As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Mini cakes with chestnut mousse
Recipe by Chef Sylvain - Long live pastry!
Individual mini cakes made of a chocolate biscuit, a silky chestnut cream mousse, rum‑marinated raisins, and topped with a chocolate mirror glaze. A refined pastry, ideal for celebrations or an elegant dessert.
MediumFrenchServes 6
Printable version with shopping checklist
Source Video
1h
Prep
1h 2m
Cook
15m
Cleanup
2h 17m
Total
Cost Breakdown
Total cost:$23.60
Per serving:$3.93
Critical Success Points
- • Raisin maceration in rum the day before
- • Delicate incorporation of whipped egg whites
- • Precise baking of the biscuit (do not overbake)
- • Mirror glaze temperature (35 °C) before coating
- • Complete freezing of the cakes before glazing
Safety Warnings
- • Handle the hot syrup carefully to avoid burns.
- • Gelatin must be softened in cold water; do not let it boil.
- • Wear kitchen gloves when removing the cake from the oven.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Holiday Seven Layer Cranberry Walnut Bars
DessertAmericanEasy
Ultimate Level 10 Chocolate Chip Cookies
DessertAmericanHard
Best Pommes Boulangère (Layered Baked Potatoes)
Main CourseBritishMedium
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Classic Italian Lasagna
Main CourseItalianMedium
Classic English Apple Pie with Shortcrust Pastry
DessertBritishMedium